Assessment of different stunning methods and recovery of farmed Atlantic salmon (Salmo salar): isoeugenol, nitrogen and three levels of carbon dioxide
Isoeugenol (17 mg L–1), nitrogen, and three levels of carbon dioxide (low: 70–80, medium: 180–250 and high: > 400 mg CO2 L–1) were tested as stunning agents for Atlantic salmon (Salmo salar) fasted for six days. All methods were tested under optimised conditions (starting with rested fish, and stunning and recovery under good water quality […]
Reactions of Cattle to Head-Restraint at Stunning: A Practical Dilemma
The behavioural reactions and blood cortisol levels of cattle stunned using a penetrating captive-bolt pistol whilst standing free in a stunning box were compared with those obtained from cattle similarly stunned but with their heads held in a hydraulically operated chin-lift type of head restrainer. Few (8 out of 55) animals voluntarily put their heads […]
Welfare implications of the Gas Stunning of Pigs 2. Stress of Induction of Anaesthesia.
The severity of respiratory distress occurring prior to loss of posture during exposure to: 20, 30, 40, 50, 60, 70, 80 or 90 per cent carbon dioxide in air; 2 or 5 per cent residual oxygen in argon; 30 per cent carbon dioxide in argon with either 2 or 5 per cent residual oxygen; or […]
Stunning and killing of edible crabs (Cancer pagurus)
The stunning and killing efficiency of ice, superchilling (N2 gas), freezing (-37°C), gradual heating (40°C), boiling, piercing of ganglia, salt baths (NaCl and KCl), gas (CO2) and electricity (50 Hz AC) on edible crabs was studied. Results showed that electricity was the most efficient stunning method, whereby edible crabs could be rendered insensible within 1 […]
Advances in the electrical stunning and bleeding of ostriches
The stunning of ostriches (Struthio camelus) has traditionally been carried out with hand-held tongs whilst birds are held in a restraining area by applying pressure normally from behind by gently pushing on the tail feathers. The area is often a V-shaped structure, high enough that the stunning operator is not kicked. After stunning, the birds […]
Auditing animal welfare and making practical improvements in beef-, pork- and sheep-slaughter plants
A welfare audit that utilises numerically scored, animal-based outcome measures has been used successfully by McDonald’s and other restaurant companies for over ten years. In 2010, audit data from two restaurant companies indicated that all 30 of their North American plants rendered 95% or more of the cattle insensible with a single shot from a […]
Pain perception at slaughter
Recent developments related to quantitative analysis of the electroencephalogram (EEG) have allowed the experience of pain to be assessed more directly than has hitherto been possible. Variables derived from the EEG of animals anaesthetised using our minimal anaesthesia model respond to noxious stimulation in a manner similar to those from conscious animals. This methodology has […]
Aversion to the inhalation of nitrogen and carbon dioxide mixtures compared to high concentrations of carbon dioxide for stunning rabbits
Stunning by inhalation of nitrogen (N2) and carbon dioxide (CO2) mixtures reduces aversion compared to high concentrations of CO2 in pigs and poultry. The objective of the study was to assess the aversion to 90% of CO2 (90C) and an alternative gas mixture of 80% N2 and 20% CO2 (80N20C) in commercial rabbits (Oryctolagus cuniculus). […]
Aversion to nitrogen and carbon dioxide mixtures for stunning pigs
Inhalation of concentrations greater than 30% of carbon dioxide (CO2) by volume in atmospheric air causes aversion in pigs. The objective of this study was to assess, using aversion learning techniques and behavioural studies, the aversion to three alternative gas mixtures of nitrogen (N2) and CO2: 70% N2 and 30% CO2 (70N30C), 80% N2 and […]
Survey of the incidence of post-stun behavioural reflexes in electrically stunned broilers in commercial conditions and the relationship of their incidence with the applied water-bath electrical parameters
Despite recent technological advances, stunning efficiency of broilers in commercial plants is still questionable and a major public concern. The aim of this survey was to assess the electric water-bath parameters used in poultry processing plants, establish practical ways for the assessment of stunning efficiency in these conditions, link their incidence to the applied current […]